Rhubarb is often teamed up with orange, but I much prefer to combine it with lime instead. This is a medley made in heaven.
Makes about 4½ cups
INGREDIENTS
- 8 stalks (approx. 2¼ pounds) rhubarb, cut into short lengths
- finely grated zest and juice of 3 limes
- 3¾ cups sugar
- rhubarb & lime jam
INSTRUCTIONS
- Place all the ingredients in a bowl, cover with a plate and leave for 1 hour.
- Pour the contents of the bowl into a preserving pan and stir over a low heat to dissolve the sugar. Turn up the heat and bring just to simmering point, then remove from the heat. Pour everything into a glass or ceramic bowl, cover with a piece of waxed paper pushed down onto the surface, and refrigerate overnight.
- The next day, pour the contents of the bowl back into the preserving pan and stir over a low heat until all the sugar has dissolved, then turn up the heat and boil rapidly to reach setting point. Skim if necessary.
- Pour the jam into hot, sterilized jars and seal.
